Yield
4 servings (serving size: 3 ounces)

How to Make It

Step 1

Preheat oven to 475°.

Step 2

Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

Step 3

Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Chef's Notes

Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.

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